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Scallop Mushroom Pie

The scallop mushroom pie will instantly bring all of Northern Ireland’s aroma, culinary traditions and specific taste. One of most appreciated seafood combined with an earthly ingredient, mushrooms, are divinely combined into a magnificent pie.


Developed by centuries of social and political changes, the Irish cuisine is famous for many dishes, including its stews, coddle, bacon and cabbage, boxty (a potato pancake), and seafood. Seafood has always been prepared in Ireland and many delicious recipes are now prepared all over the world, under the influence of Ireland. Ireland’s coastline provides all the fresh seafood needed, so no wonder Irish people has developed so many traditional dishes around it.


Scallop, derived from the French “escalope”, which means “shell”, is a popular type of shell fish both in Western and Eastern cooking. Scallops actually contain two kinds of meat in the same shell: the scallop, a white meat, which is the adductor muscle, and the coral, or roe, which is a red or white soft piece of meat. Irish people have used scallops in many of their recipes, due to their delicate texture and pleasant flavor.


Here’s what ingredients are necessary for the scallop and mushroom pie, which serves for 4:

  • 4 scallops
  • 450g haddock fillet
  • 100g mushrooms
  • 6 black peppercorns
  • 700g potatoes, cooked
  • 1 small onion
  • 65g butter
  • 450g fresh milk
  • 1 bay leaf
  • 25g plain flour
  • salt and pepper
  • 60ml dry sherry
  • 30ml single cream
  • fresh parsley, chopped

  • The haddock fillet should be skinned, with bones discarded and cut into chunks. The onion should also be skinned and finely chopped. Slice the mushrooms and also chop the fresh parsley, which will be later used to garnish the dish.

    The scallops also need to be prepared: remove and discard the tough white muscle from each of the four scallops; separate the red corals form the scallops, and cut the white part into thick slices.

    Take a medium saucepan and put in it the slices scallops, the haddock, together with the bay leaf, peppercorns, the chopped onion and 300ml of milk. Keep them on fire for about 15 minutes, while simmering gently, until tender. Five minutes before the cooking time is done, add the corals. When ready, drain the haddock and the scallops, and reserve the milk. In this time, mash the potatoes with 25g butter and the rest of the milk, adding some salt.

    Take another saucepan and melt in it 25g butter. Fry the mushrooms for 2 minutes, add the flour and cook for another minute, while stirring. Now remove the saucepan from the heat and gradually add the reserved milk from the scallops. Don’t forget to stir.

    Place the saucepan on the heat again and bring to boil, stirring constantly. When ready simmer for 2-3 minutes, until the mixture is smooth and thick. Now add the cream, the sherry and the haddock and scallops; mix well and season with salt and pepper.

    Put the mixture into an ovenproof dish and add a layer of the mashed potatoes. Also add above the potatoes the remaining butter. Bake at 350F degrees for about 20 minutes. You’ll know when it’s ready, as top will be brownish. When ready, sprinkle some parsley to garnish.



    Tags: pie recipes, pie recipe, scallop mushroom pie, meat pie, easy pie, mushrooms, scallop, scallops, scallop recipes


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